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Chocolate Peanut Butter Layer Cake


Source: Smitten Kitchen
Note: Recipe below is for an 8-inch 3-layer cake. Recipe can be halved to make a 6-inch 3-layer cake.

Cake Ingredients:
2 cups (250g) flour
2 1/2 cups (500g) sugar
3/4 cup (65g) unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup sour cream
1 1/2 cups water
2 tablespoons vinegar
1 teaspoon vanilla
2 eggs

Frosting Ingredients:
10 oz. cream cheese, softened
1 stick unsalted butter, softened
5 cups (600g) powdered sugar
2/3 cup (170g) creamy peanut butter

Glaze Ingredients:
8 oz. semisweet chocolate
3 tablespoons creamy peanut butter
2 tablespoons corn syrup
1/2 cup half and half

Directions:
Butter three cake pans and line the bottoms with parchment paper; set aside. Add the flour, sugar, cocoa powder, baking soda and salt to a mixing bowl and mix slowly until well blended. Add the oil and sour cream until well blended. Gradually add the water. Add the vinegar and vanilla. Add the eggs. Scrape the sides of the bowl and be sure all is well blended. Pour the batter into the 3 cake pans. Bake at 350 for 30-35 minutes. Cool in the pans for 20 minutes. Invert cakes onto a wire rack and remove parchment paper. Cool cakes completely, then wrap each layer individually in plastic wrap and place in the freezer for 30 minutes while making the frosting. To make the frosting, beat the cream cheese and butter until light and fluffy. Gradually add the powdered sugar. Continue to beat until light and fluffy, 3-4 minutes. Add the peanut butter and beat until combined. Place the first layer of the cake on a cake stand. Top with 2/3 cup of the frosting and spread over the cake. Repeat with the next layer. Add the 3rd layer and then frost the top and sides with the remaining frosting. Chill the cake until the frosting firms up and make the glaze. To make the glaze, add the chocolate, peanut butter and corn syrup to a bowl over simmering water to create a double boiler. Cook, stirring often, until melted and smooth. Remove from the heat and stir in the half and half until smooth. While the glaze is still warm, pour it over the center of the cake. Use an offset spatula to spread the glaze to the edge of the cake and allow it to drip over. Cool the cake for at least 30 minutes to set the glaze.

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